If you’ve never cooked lamb shoulder chops before, you’re in for a surprise. They’re more affordable than rib or loin chops, super flavorful, and incredibly forgiving on the grill.

I started making these on a whim one summer evening when rib chops weren’t in the budget — and we’ve loved them ever since. The meat is tender and juicy with a deeper flavor that pairs beautifully with simple garlic, rosemary, and olive oil.

Add a quick salad or grilled veggies, and dinner feels both rustic and kind of fancy, without any stress.

Ingredients

• 4 lamb shoulder chops (about 1-inch thick)

• 2 tbsp olive oil

• 3 garlic cloves, minced

• 1 tbsp chopped fresh rosemary (or 1 tsp dried)

• 1 tsp salt

• ½ tsp black pepper

• Juice of half a lemon (optional, for finishing)

Instructions

1. Preheat grill to medium-high heat (about 400°F).

2. Pat lamb dry, then rub both sides with olive oil, garlic, rosemary, salt, and pepper.

3. Let sit at room temp for 15–20 minutes while the grill heats up.

4. Grill chops for 4–5 minutes per side, depending on thickness, until internal temp reaches 135°F for medium-rare or 145°F for medium.

5. Rest for 5–7 minutes before serving. Squeeze a little lemon over the top if you like.

Sarah’s Tips

• These pair perfectly with grilled asparagus, tzatziki, or a cucumber tomato salad.

• Lamb shoulder chops have more marbling than rib chops, which keeps them juicy — don’t be afraid of a little fat.

• For a deeper flavor, marinate the chops in the olive oil mixture for a few hours in the fridge before grilling.

Nutrition (Per Serving)

• Calories: 420

• Protein: 34g

• Carbs: 1g

• Fat: 31g

• Fiber: 0g

• Sugar: 0g